Tuesday, June 9, 2009
Pan Fried Mushroom Agnolotti
In this case, those Sweet Folks at Buitoni sent us a bit of their Riserva Wild Mushroom Agnolotti to try out. It's been a busy week, so I was actually pretty grateful for the opportunity to take advantage of a bit of convenience food.
Plus, you know what a love affair we've got going with pasta (and mushrooms!), so you can imagine we were pretty eager to give their fresh agnolotti a try... but how would we prepare it?
Rather than covering it with sauce, we decided that a nice, simple pan-fry would do the trick.
We melted a few tablespoons of butter in our trusty cast-iron skillet. We added a few bits of chopped fresh rosemary... and we let things bubble and brew for a bit, until the butter began to brown.
Then, we tossed in the fresh pasta. We sprinked a bit more rosemary over the top, and let the agnolotti fry for 3-4 minutes, until it was nicely browned on one side.
Then, we flipped each piece of pasta over.
After 3-4 more minutes, we had something delicious... and crisp... and incredibly earthy. We paired ours up with a bit of roasted asparagus.
The flavors of this simple dish just exploded in our mouths. The first thing that met our tongues was the crisp-fried exterior. The pasta browned up nicely, and absorbed just the right amount of the browned butter and rosemary flavors. The pasta was crisp -- yet chewy-- and the simple application let the flavors of the filling shine through. As we chewed, new character emerged. The aromas of the nutty butter bloomed, as our tongues encountered the delicious wild mushroom stuffing -- which nicely featured both the earthy mushrooms (portobello & cremini, in this case) and the Grana Padano & Parmesan cheeses. A hint of roasted garlic lingered on the end of the bite.
We couldn't complain about Buitoni's Agnolotti. This pasta was certainly good enough for a quick weeknight meal... and probably good enough to please company when prepared as a simple pasta course.
Not bad. Not bad at all.
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